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عمومی::
اکسیده کردن
Of primary importance is which oils are stable when heated and thus don't oxidize (ie, carcinogenic) or go rancid easily.
Oxidation and/or rancidity can take an otherwise healthy oil and turn it into a free radical laced toxic swill that you do not want to ingest.
The more saturated a fat is the less prone it is to becoming oxidized from light and heat exposure, the less likely it is to go rancid, and therefore the more suitable it is for cooking involving heat.
They are usually solid at room temperature, stable at high heat and resistant to oxidation making them ideal for cooking.
Although they are not as stable under heat as saturated fats, they can withstand cooking at low heat without significant oxidation.
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